Frozen Treats

Mint Chocolate Chip Ice Cream Cake

Mint Chocolate Chip Ice Cream Cake

This is a twist on our classic Ice Cream Cake recipe using Mint Chocolate Chip Ice Cream Sandwiches and Andes mints. This version is a fun dessert for a St. Patrick’s Day potluck, but you can serve it anytime of the year. It’s super yummy and it literally takes five minutes to make!

Ingredients:

2 boxes (12 each) of mint chocolate chip ice cream sandwiches

2 small containers of plain Cool Whip (or 1 large container; you may not need it all but it’s better to have too much than not enough)

2 – 4.67 oz. packages of Andes Creme De Menthe Thins, unwrapped from individual wrappers and then crushed (this is the most difficult part of making this cake)

Unwrap the ice cream sandwiches.  Assemble one layer of sandwiches in the bottom of an ungreased 9 x 13″ glass pan.  Assemble a second layer of sandwiches on top of the first.  Spread Cool Whip on top of the sandwiches.  Sprinkle the crushed Andes Mints on top of the Cool Whip. Cover the cake with foil and gently press the mints into the Cool Whip.

Put the cake in the freezer until potluck time.  It can be made a few hours before, but also keeps in the freezer for several days (and so do the leftovers if you’re lucky enough to have any!).

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Margarita Sorbet

Margarita Sorbet

This Margarita Sorbet recipe is the perfect, luscious combination of drinks and dessert!  It’s ridiculously easy to make and, be warned, it’s very easy to eat lots of this sorbet!

Thank you, Marisa, for sharing this recipe!

Ingredients:

1/2 cup lime juice

3 oz. Triple Sec

2 oz. Tequila

1 1/4 cup powdered sugar

2 cups heavy cream

Mix together the lime juice, triple sec, and tequila.  Add in the powdered sugar and stir.  Whip in the heavy cream.  Freeze in an airtight container overnight.

You can grate some lime zest on top before serving, but this is optional as this sorbet is delicious either way!

* Contains alcohol.

Ice Cream Sandwiches

Ice Cream Sandwiches

A big scoop of your favorite ice cream in between homemade chocolate chip cookies. You can’t go wrong with homemade ice cream sandwiches for a potluck!

Last year, I made these for our annual 4th of July block party and they were an absolute hit (so much so that I have to make a double batch this year!).  These are great for any party in any season!

Ingredients:

1 gallon of your favorite ice cream

1 cup butter, softened

3/4 cup brown sugar

3/4 cup white sugar

2 eggs

1 tsp. vanilla

2 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

12 ozs. chocolate chips

Mix together the flour, baking soda, and salt.  In a separate bowl, cream together the butter and sugars.  Add the eggs and vanilla and beat well.  Add the flour mixture and mix well.  Fold in the chocolate chips.

Bake at 350 degrees for 10 to 12 minutes.  Make sure you do not over bake the cookies.  Let them cool completely.

Take the ice cream out of the freezer and let it thaw slightly for about 5 minutes (it needs to be a softer consistency so it can spread well without breaking the cookies.)  Put a big scoop of ice cream in between two cookies and gently press the cookies together.  Wrap in plastic wrap (Glad Press ‘n Seal works really well!) and put them in the freezer until potluck time!

Mexican Hot Fudge Sundaes

Mexican Hot Fudge Sundaes

This is the ice cream sundae version of a Mexican hot chocolate!

Vanilla ice cream smothered in a cinnamon, coffee, chocolate sauce and topped with pine nuts and fresh mint. You can make the sauce ahead of time and microwave it for a few seconds right before serving.

This recipe is from one of my favorite dessert cookbooks, Bon Appe’tit Desserts.

Ingredients:

3/4 cup heavy whipping cream

1/2 cup freshly brewed coffee

16 ozs. semisweet chocolate chips (2 2/3 cups)

1 tsp. ground cinnamon

1/2 tsp. vanilla extract

Vanilla ice cream

Pine nuts, toasted

Fresh mint leaves

Bring cream and coffee to simmer in medium saucepan.  Remove from heat.  Add chocolate chips and cinnamon.  Whisk until chocolate is melted and sauce is smooth.  Mix in vanilla.

Scoop vanilla ice cream into bowls.  Top with warm chocolate sauce, pine nuts, and mint.

Ice Cream Cake

Ice Cream Cake2

The first time I had this cake, my son and my friend made this for my birthday!  I couldn’t believe that it was made from ice cream sandwiches.   My friend, Brandy, got the recipe from Stacy, who got it from Shelley.  This is a crowd-pleaser, for sure!

Ingredients:

2 boxes (12 each) of ice cream sandwiches (I’ve only had it with Cookies and Cream ice cream sandwiches, but have future plans to try different flavored sandwiches and toppings)

2 small containers of plain Cool Whip (or 1 large container; you may not need it all but it’s better to have too much than not enough)

1 bag of snack size Heath Bars, unwrapped from individual wrappers and then crushed (this takes a while, but the smaller candies give a better chocolate to toffee ratio than the full size candy bars)

Unwrap the ice cream sandwiches.  Assemble one layer of sandwiches in the bottom of an ungreased 9 x 13″ glass pan.  Assemble a second layer of sandwiches on top of the first.  Spread Cool Whip on top of the sandwiches.  Sprinkle the crushed Heath Bar on top of the Cool Whip. Cover the cake with foil and gently press the Heath Bar into the Cool Whip.

Put the cake in the freezer until it’s time to serve.  It can be made a few hours before, but also keeps in the freezer for several days (and so do the leftovers if you’re lucky enough to have any!).